Name: Baked greek lamb stew
Prep time: 15 min
Cook time: 80 min
Total time: 95 min
Yield: 6
Ingredients: 1 tablespoon extra-virgin olive oil; 8 forequarter chops, trimmed; 2 onions, cut into thick wedges; 2 fennel bulbs, trimmed, sliced; 2 stalks celery, sliced; 2 clove garlic, sliced; 3 oregano sprigs; 1 rosemary stalk; 1 lemon quartered, plus extra, to serve; 1 tablespoon ouzo; 1 1/2 cup beef stock; oil, for shallow frying; toasted pita bread, to serve; lemon wedges, to serve; Yoghurt topping; 500 gram tub greek yoghurt, excess liquid drained; 1/2 cup chopped mint; 1 egg-white

Ingredients

1 tablespoon extra-virgin olive oil

8 forequarter chops, trimmed

2 onions, cut into thick wedges

2 fennel bulbs, trimmed, sliced

2 stalks celery, sliced

2 clove garlic, sliced

3 oregano sprigs

1 rosemary stalk

1 lemon quartered, plus extra, to serve

1 tablespoon ouzo

1 1/2 cup beef stock

oil, for shallow frying

toasted pita bread, to serve

lemon wedges, to serve

Yoghurt topping

500 gram tub greek yoghurt, excess liquid drained

1/2 cup chopped mint

1 egg-white

Method

1.Preheat oven to 180°C. Heat oil in large, flameproof casserole dish on high. Brown meat in two batches. Transfer to a plate.

2.Saute onion, fennel, celery and garlic in same dish for 4-5 minutes, until golden. Add herbs and lemon, and cook, stirring, for 1 minute. Stir in ouzo to deglaze pan.

3.Return lamb to pan with stock and bring to boil. Bake, covered, for 40-45 minutes, until lamb is tender. Increase oven to 200°C.

4.In a bowl, combine yoghurt, mint and egg-white. Season to taste. Spread topping over stew. Bake, uncovered, for 10-15 minutes, until firm and golden. Serve with toasted pita and lemon wedges.